KHATTI MEETHI DAL TEEKHI SABJI KE SAATH OR MEETHE MAI LAUKI KHEER HAI SAATH

My mother prepares chana dal with coconut and tamarind,..bengali version of the chana dal which we usually prepare at home,..thought of trying for the first time here in singapore,..liked lotz specially with marathi alloo sabji and plain rice,..since the day i have started cooking..ya its two yrs now to be exact i have noticed,..that food tastes really great when mixed with different cuisines,..i prepared bengali dal and marathi sabji,,,both complimented each other with plain rice,.. SWEET AND SOUR CHANA DAL TASTED GREAT WITH SPICY ALLOO BHAJI



ingredients for dal

chana dal one cup washed and kep aside
salt to taste
turmeric half tsp

for tempering

garlic cloves two finely chopped
green chilli two chopped
bay leaf crushed two
tamarind pulp two tbsp
grated coconut half cu[
salt to taste
sugar one tbsp
cumin seeds one tsp
half tsp each of red chilli and turmeric powder
one tsp garam masala
oil to cook

procedure

pressure cook the dal till its done,keep aside
heat one tsp oil in wok
add cumin seeds followed by garlic,green chilli and bay leaves
once garlic starts changing colour add grated coconut and keep frying
now add sugar,tamarind pulp.red chilli ,salt and turmeric powder
keep stirring
add cooked dal to this mixture
simmer for a minute or two,add garam masala,,
remove from flame,

serve hot with plain rice and veggie of ur choice
VARIATION INSTEAD OF GARLIC FOR TARKA CAN USE ONION TOO



i prepared potato bhaji marathi style from here.. FOLLOWED THE SAME RECIPE ADDED CRUSHED GARLIC TOO

since the day my mother had prepared lauki kheer for my sis ,..she was after me ,..she kept telling me to try it out,,,so finally i got lauki,..i bought it for the first time in sinapore...cause hubby doesnt like lauki,..asked my mother for recipe...and was really amazed by the taste,,even advay liked it

INGREDIENTS

BOTTLEGOURD GRATED ONE CUP
MILK TWO CUP
SUGAR THREE TBSP
GHEE ONE TBSP
CHOPPED DRYFRUITS TO GARNISH
CARDAMOM POD TWO CRUSHED

PROCEDURE

HEAT GHEE IN WOK, ADD CRUSHED CARDAMOM AND GRATED BOTTLEGOURD
KEEP STIRRING FOR THREE TO FOUR MINUTES
ADD MILK AND SUGAR,,,
ONCE MILK BOILS LOWER THE FLAME AND KEEP STIRRING
I PREFER THICK KHEER,..SO I ALWAYS STIR TILL MILK DISSOLVES FULLY
ONCE DONE REMOVE FORM FLAME
ADD CHOPPED DRYFRUITS BEFORE SERVING












LAUKI KHEER GOES TO VOW BOTTLEGOURD HOSTED BY POOJA



POTATO BHAJI GOES TO SWC MAHARASHTRA HOSTED BY NEHA



DO CHK OUT SOWMYAS VERSION OF KHEER TOO
SHEETAL TOO HAS DOODHI HALWA
HAPPY WEEKEND FRENS
CEEYA TOMORROW